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1
Turn on oven to lowest setting.
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2
Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
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3
Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
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4
Add shredded chicken and coat.
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5
In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
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6
Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
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7
Place in the pan and continue until the mixture is gone.
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8
Top with remaining enchilada sauce then pepper jack cheese and cheddar.
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9
Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
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10
This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
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11
It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.
